Emerald Green Risotto

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons olive oil
• 1 onion, diced
• 1 clove garlic, crushed
• 1 cup Arborio rice
• 1 stalk celery, diced
• 1/3 cup dry white wine
• 4 cups boiling chicken stock
• 1 cup broccoli florets
• 3/4 cup sugar snap peas, halved
• 1 cup thinly sliced zucchini
• 1 cup fresh green beans, cut into 1 inch pieces
• 1/3 cup crumbled reduced-fat feta cheese
• 2 tablespoons chopped fresh parsley (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large heavy saucepan over medium heat. Add the diced onion and celery and cook, stirring, until soft, about 5 minutes. Add the crushed garlic and cook 1 minute more.

2. Stir in the Arborio rice and toast for 2 minutes until the grains look slightly translucent at the edges.

3. Pour in the dry white wine and stir until mostly absorbed, about 2 minutes.

4. Keep the chicken stock boiling in a separate pot over low heat. Add it to the rice one ladle at a time, stirring often and adding more only after the last has been absorbed, about 15 minutes total.

5. Add the broccoli florets, sugar snap peas, zucchini and green beans with the last few ladles of stock. Continue cooking and stirring until the rice is creamy and tender and the vegetables are bright green and tender-crisp, about 5 to 7 minutes.

6. Remove from the heat and stir in the crumbled feta cheese until melted into the rice. Sprinkle with the chopped parsley if using and serve hot.